Cooking Index - Cooking Recipes & IdeasBeef Stew With Parsnips, Shallots And Rosemary Recipe - Cooking Index

Beef Stew With Parsnips, Shallots And Rosemary

In this Now & Later beef stew recipe, sweet parsnips balance the acidity of a healthy dose of red wine. When preparing a long-simmering stew like this, your main goal should be to cut the meat and vegetables into uniform pieces. They cook more evenly that way, and they also look a whole lot better on the plate. Though supermarkets offer cubed stew meat, you'll have a cleaner tasting, less fatty stew if you buy bottom round and cut it yourself.

Courses: Soup
Serves: 12 people

Recipe Ingredients

6 lbs 2724g / 96ozBeef bottom round - fat removed,
  Cut into 1" pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
4 tablespoons 60mlFinely-chopped fresh rosemary
2 tablespoons 30mlOlive oil - (to 4 tbspns)
4 cups 948mlRed wine
3 lbs 1362g / 48ozShallots - peeled, halved
  (or quartered if very large)
8 cups 1896mlLow-salt beef broth
3 lbs 1362g / 48ozParsnips
2 lbs 908g / 32ozRed new potatoes - unpeeled

Recipe Instructions

Season the meat with salt and pepper, then sprinkle with a bit of the rosemary.

Heat a large, heavy stockpot over medium-high heat. When warm, add enough oil to fully cover the bottom of the pan and heat until almost smoking.

Working in batches, add the meat without crowding the pan. Allow the meat to brown on one side, then turn and brown on the other sides, turning as necessary. When the cubes are nicely browned, remove them with a slotted spoon and set aside.

Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits. Boil until the liquid has almost evaporated.

Reduce heat to medium. Add the shallots and remaining rosemary and brown slightly, about 3 minutes. Add the remaining wine and simmer until the alcohol evaporates, about 2 minutes.

Return the meat to the pan. Add the broth, bring to a boil, reduce heat, cover and simmer for 50 minutes, until the meat is quite tender.

While the meat cooks, peel the parsnips and roll-cut into even bite-size pieces (place parsnip on a cutting board and cut off an end on the bias. Roll the parsnip 180 degrees and cut again on the bias. Repeat.)

Cut the new potatoes into similar-size pieces -- quartered if large, or leave whole if very small.

When the meat has cooked 50 minutes, add the parsnips and potatoes. Cover and cook for 20 minutes, until tender.

This recipe yields 12 servings.

Susan Wolfe on the Food BB


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